In our house, Israeli couscous has always gone by another name: “kiss kiss.” When my kids were little, that’s what they called it, and I thought it was so sweet that we just kept calling it that. Israeli couscous (also known as pearl couscous) may look like a grain, but it’s actually a type of tiny, toasted pasta with a nutty flavor and chewy bite. You’ll find it in plain or tri-color blends, and either works beautifully here.
What You’ll Need To Make Israeli Couscous With Dried Fruit
- Israeli couscous: Also called pearl couscous, these little round pasta pearls cook up tender with a pleasant chew that makes the salad hearty.
- Olive oil, champagne or white wine vinegar, honey, turmeric, black pepper, and salt: Whisked together, these make a bright, tangy, and lightly sweet dressing with a golden hue.
- Pitted dates, dried apricots, dried cherries, and slivered almonds: The dried fruit adds chewy texture and natural sweetness, while the almonds bring crunch and nuttiness. Feel free to swap in other dried fruit like cranberries, golden raisins, or figs, and skip the nuts if you’d like.
- Scallions and Italian parsley: Add a mild onion and fresh herb flavor. The parsley is optional, but I like the additional flavor and pop of color it contributes.
Step-By-Step Instructions
Step 1: Cook the couscous. Bring 2 1/2 quarts of water and 2 teaspoons of the salt to a boil. Add the couscous and cook until al dente, about 8 minutes or as the package directs. Drain and rinse under cold water to stop the cooking and wash away the excess starch, then set aside.
Step 2: Mix the salad. In a large bowl, whisk together the oil, vinegar, honey, turmeric, pepper, and remaining 1/2 teaspoon salt. Add the cooled couscous, scallions, dried fruit, almonds (if using), and parsley (if using), and toss to combine. Let the salad sit for about 30 minutes so the flavors can meld.
Step 3: Serve. Taste and adjust the seasoning, then serve right away or chill for up to two days until ready to serve. If chilled, be sure to bring it to room temperature before serving. Enjoy!
Israeli Couscous Salad With Dried Fruit
Serves 6 Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes, plus 30 minutes for flavors to marry- 2 1/2 teaspoons salt, divided
- 1 1/2 cups Israeli couscous (also called pearl couscous; plain or tri-color both work well)
- 1/4 cup extra-virgin olive oil
- 3 tablespoons champagne vinegar or white wine vinegar
- 2 teaspoons honey
- 1/2 teaspoon turmeric
- 1/4 teaspoon freshly ground black pepper
- 2 scallions, light and dark green parts, thinly sliced
- 1/3 cup chopped pitted dates
- 1/4 cup chopped dried apricots
- 1/4 cup chopped dried cherries
- 1/4 cup slivered almonds, toasted (optional)
- 2 tablespoons finely chopped Italian parsley (optional)
Notes
Nutritional information was calculated with the assumption that the couscous absorbs ½ teaspoon of salt while cooking.Make-Ahead Instructions: The salad can be prepared up to two days in advance and stored in an airtight container in the refrigerator. For the best flavor and texture, let the salad sit out at room temperature for about 30 minutes before serving, and give it a good stir to redistribute the dressing. If it seems a little dry, drizzle with an extra splash of olive oil and vinegar to freshen it up. Taste and adjust seasoning before serving.
Nutrition Information
Per serving (6 servings)
Calories: 323kcal, Carbohydrates: 54g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Sodium: 213mg, Fiber: 4g, Sugar: 18g
